Caramel Shortbread Recipe

The shortbread base is pressed into a baking pan and baked. A round or square pan may be used.

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Next, the caramel is made over the stovetop. Simple to make and does not require the use of a candy thermometer.

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Pour the caramel over the shortbread base, sprinkle with toasted almonds. Cool and cut into pieces.

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Place your shortbread bars in an airtight container and store at room temperature. Visit the link below for the recipe and an instructional video.

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